Easy and Delicious Korean Scallion Salad (Pa Muchim) with Roasted Seaweed
Hope you're having a wonderful holiday!
I was planning to continue my BAC 15 challenge this holiday, but with the heavy rain, I think it's better to be careful. I've decided to take a break this week and just go for a light walk on the trails. ^^
Every time I go to the wholesale agricultural market, I buy green onions (daepa). One day, my husband asked why I never buy Korean scallions (jjokpa)... so I bought a bunch!
Korean scallions are not only used as a seasoning ingredient, but they are also delicious in various dishes such as kimchi, pancakes, savory pancakes, and blanched dishes. Today, I'm sharing a simple and delicious Korean scallion salad (jjokpa muchim) recipe.
You can make scallion salad with just scallions, but adding roasted seaweed (gim) enhances the nutty flavor and makes it even more delicious.
This recipe is easy to make with simple ingredients and seasoning. Let's get started with the Korean scallion and seaweed salad recipe!
[Ingredients]
100g Korean scallions (jjokpa)
3 sheets of dried seaweed (gim)
1 tsp salt (for blanching)
1/2 tbsp soy sauce
1/2 tbsp fish sauce (or tuna fish sauce)
1/3 tbsp plum extract
1 tsp minced garlic
Sesame oil, sesame seeds
*Measurements are based on a Korean rice spoon.
1.
Trim the roots and remove any wilted outer layers from the Korean scallions.
Wash the prepared scallions thoroughly.
2.
Now, it's time to blanch them lightly. I chopped them into appropriate lengths beforehand, but you can also chop them after blanching.
3.
Add 1 tsp of coarse salt to boiling water. Add the white parts of the scallions first, and after 10 seconds, add the green parts. Stir briefly and turn off the heat.
Blanch for less than 20 seconds to maintain a good, chewy texture.
4.
Immediately transfer the blanched scallions to cold water to stop the cooking process. Rinse lightly.
Squeeze out the excess water by hand and set aside.
5.
Roast the seaweed in a dry pan until crispy.
Place it in a plastic bag and crush it into smaller pieces.
6.
For the seasoning:
Combine 1/2 tbsp soy sauce, 1/2 tbsp fish sauce (or tuna fish sauce), 1/3 tbsp plum extract, 1 tsp minced garlic, sesame oil, and sesame seeds.
Mix well.
You can add the seasoning directly to the scallions and mix, but pre-mixing the seasoning helps the flavors meld together better.
You can substitute anchovy or sand lance extract for the tuna fish sauce, and add a little red pepper powder (gochugaru) if you like it spicy.^^
7.
In a bowl, combine the scallions and the seasoning. Gently mix and toss.
Taste and adjust the seasoning if needed. Add the crushed seaweed.
Mix again gently.
8.
Korean Scallion and Seaweed Salad (Jjokpa Muchim) is complete!
Easy to make, right? ^^
The sweet and delicious scallions combined with the savory roasted seaweed is a perfect combination. I enjoyed it so much!
Enjoy making this Korean scallion dish, which is rich in nutrients like vitamin C, calcium, and dietary fiber! ^^
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